Q: Can I use other types of noodles for this recipe?
A: Yes, you can substitute with other noodles, but the texture and cooking time may vary.
Q: Is there a vegetarian alternative for the pork in this recipe?
A: Absolutely, you can replace pork with tofu or a mix of vegetables for a vegetarian version.
Q: How important is it to soak the rice noodles in cold water?
A: Soaking rice noodles in cold water is crucial as it softens them and prevents them from becoming too mushy when cooked.
Tomato and Pork Slice Soup Noodles
Notes
Ingredients:
- Rice Noodles (dry) - 500g
- Tomatoes - 3
- Spinach - 200g
- Lean Pork - 400g
- Garlic - 1 bulb
- Vegetable Oil - 30g
- Salt - 5g
- Soy Sauce - 20g
- Water - as needed
- Cornstarch - 10g (for marinating)
- Cooking Wine - 10g (for marinating)
- Chili Oil - a dash (optional)
- Soak the dry rice noodles in cold water for 30 minutes until soft.
- Boil a pot of water, cook the rice noodles until done, then rinse under cold water.
- Slice the pork and marinate with cornstarch, cooking wine, and 2g of salt.
- Chop tomatoes into small pieces, cut spinach into segments, and slice the garlic.
- Heat a pan with vegetable oil over medium heat, fry garlic and pork slices quickly; add a bit of soy sauce for color.
- Add tomatoes to the pan, stir-fry with 3g salt and 20g soy sauce until soft.
- Pour in a sufficient amount of hot water.
- Once boiling, add the rice noodles.
- Add spinach, turn off the heat, and serve the noodles in a bowl.
- Enjoy the smooth, savory, and appetizing Tomato and Pork Slice Soup Noodles!
- Rich in protein from pork and spinach.
- Provides carbohydrates from rice noodles.
- Contains vitamins and minerals from tomatoes and spinach.
- Adjustable calories based on portion size and oil used.
